I like to live life frugally. So every Christmas I usually wind up making many of the gifts I give to people; either something entirely handmade or, more often, something handmade to go along with what I’ve already purchased. More than being frugal, however, I feel like handmade is far more heartfelt. A lot of people don’t realize the time and effort it takes to make gifts and think it’s merely a way to cop out of spending money, which makes me sad. When I crochet even just a hat, it takes hours of my time, and that ought to be worth more than any money I were to drop on something found in a store.
Now that I’ve had my rant, the point was that I got my cousin a mug for Christmas from Ghost Adventures on Travel Channel (which is one of the best reality shows next to Ancient Aliens) and found a neat post on Pinterest on a layered hot chocolate recipe – perfect! The recipe called for crushed peppermint starlights/candy canes, but thanks to another post from Pinterest, I decided to omit that part and replace it with homemade peppermint marshmallows from the Betty Crocker website.
- Butter for greasing – I just sprayed my Pyrex with cooking spray
- 1/3 cup powdered sugar
- 2 1/2 tablespoons unflavored gelatin
- 1/2 cup cold water
- 1 1/2 cups granulated sugar
- 1 cup corn syrup – MAKE SURE YOU HAVE THIS AND DON’T TRY TO SUBSTITUTE IT. More on that later.
- 1/4 teaspoon salt
- 1/2 cup water
- 1 teaspoon pure peppermint extract – I used imitation peppermint extract because that’s what Shop Rite had, and it was fine
- 8 to 10 drops red food color – I think I wound up using like, fifteen
- Generously grease bottom and sides of 11×7-inch (2-quart) glass baking dish with butter; dust with 1 tablespoon of the powdered sugar. In bowl of stand mixer, sprinkle gelatin over 1/2 cup cold water to soften; set aside.
- In 2-quart saucepan, heat granulated sugar, corn syrup, salt and 1/2 cup water over low heat, stirring constantly, until sugar is dissolved. Heat to boiling; cook without stirring about 30 minutes to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a ball that holds its shape but is pliable; remove from heat. I don’t have a candy thermometer, nor do I have the patience to check the temperature the way it is listed, so after bringing it to a boil I lowered the temperature and just let it do its thing for 30 minutes.
- Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8 to 10 minutes or until mixture is white and has almost tripled in volume. Add peppermint extract; beat on high speed 1 minute. Pour into baking dish, patting lightly with wet hands. Drop food color randomly onto top of marshmallow mixture. Pull table knife through food color to create swirl pattern over top. Let stand uncovered at least 8 hours or overnight.
- Dust cutting board with about 1 tablespoon powdered sugar. Place remaining powdered sugar in small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using sharp knife greased with butter, cut into 1-inch squares (11 rows by 7 rows). Dust bottom and sides of each marshmallow by dipping into bowl of powdered sugar. Store in airtight container at room temperature up to 3 weeks.
In regards to my note about the corn syrup, I didn’t realize until I had already put the gelatin and water in my mixer that I had none, so I looked up a substitute online because I actually do that quite a bit with ingredients I don’t normally keep in the house. Well, the substitute for corn syrup is water and sugar. When you try to mix that with MORE water and sugar, disaster strikes. And by disaster I mean after almost an hour your sugar will still have not dissolved. I had to admit defeat and put the gelatin & water mix in the refrigerator overnight; after coming back home with the corn syrup everything went fine.
I’m still trying to get through all the marshmallows. I’m sure I won’t, but suddenly I have a strong desire for hot chocolate…